foodborne pathogens – MASO-INTERNATIONAL

The microbiological food safety control of meat and meat products at the State Veterinary Institute in Olomouc in 2010 – 2014

Authors: Jan Bardoň, Jarmila Ondrušková and Petr Ambrož
Keywords: escherichia coli, food safety, foodborne pathogens, listeria monocytogenes, meat and meat products, salmonella spp., staphylococcal enterotoxins, staphylococcus aureus

Meat and meat products are an important segment of the food chain for the majority of consumers in the Czech Republic. One of the main tasks of laboratory testing in this area is the safety of food and the raw materials used in its production. The aim is to protect the health of consumers from … [Read more…]

The Food Research, Safety and Training Network (FRST-NET) initiative, step one: Issues relevant for meat safety assurance at abattoir level

Authors: Sava Buncic, Iva Steinhauserová, Frans Smulders, Peter Paulsen, Peggy Braun, Thiemo Albert and Ladislav Steinhauser
Keywords: abattoir, food hygiene, food safety, foodborne pathogens, meat

Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the … [Read more…]